toovar methi na dhokla recipe | tuvar dal dhokla (2024)

FAQs

Why is my dhokla not spongy? ›

Adding too much or too less water can ruin your batter and hamper the texture of the dhokla, making it hard and stiff. Always add a little water whisk and then repeat.

Dried rice and split chickpeas (chana dal) are soaked overnight. The mixture is ground, and the paste is fermented for at least four hours. Spices are added, such as chili pepper, coriander, and ginger. The fermented batter is then steamed for about 15 minutes and cut into pieces.

Khaman is a soft, fluffy cake, while dhokla is like spongy steamed bread. Khaman is typically served with chutney or green chili pepper, while dhokla can be eaten plain or with a pickle. Dhokla is usually cut into small squares, while khaman is typically served in slices.

Despite hailing from the western state of Gujarat, dhokla is widely beloved across the entire country. This unique and delectable snack can be munched on for breakfast or as an evening snack.

“The fermented nature of the food may release lactic acid upon digestion which may result in gastrointestinal side effects. If taken in moderation dhokla is rich in protein and since it is steam and (not oil) fried, it may add nutritive value.

Since dhokla goes through a steaming process, it is healthy. It is a perfect addition to your weight loss plan because it is rich in protein, fibre, and other nutrients. However, please consume 1 or 2 pieces of dhokla to stay in the 150-200 calorie range. It is ideal for breakfast or an evening snack option.

What is causing my dhokla to have red spots? Sometimes adding too much turmeric powder to the dhokla batter can cause red spots. To avoid this, make sure to whisk the batter evenly after adding the baking soda and lemon juice.

Try the green peas dhokla recipe which is made of besan and green peas. Then there is cabbage dhokla recipe which is besan + cabbage + low fat curds. Cabbage is rich in Antioxidants in turn lowers the risk of infection and inflammation of the body due to eating processed foods.

If you are not accessible to eno, simply use baking soda which does the same job but won't yield you a very fluffy cake. Lemon juice or citric acid – Usually to make khaman dhokla, citric acid is used in combination with baking soda.

Why Eno in dhokla? ›

The sponginess and light texture in the instant khaman dhokla recipe comes from reaction of eno with lemon juice or citric acid releasing carbon dioxide. This reaction creates a fizzy bubbly mixture that helps the batter to rise and leaven thereby making it fluffy and spongy when steamed.

Handvo: Sweet & Savoury Cake

The cake is considered slightly similar to Dhokla in terms of texture, but where it differentiates is in taste. To prepare Handvo, Gujaratis use a different type of pressure cooker to make the dish after applying a tadka of oil, cumin seeds, mustard, and curry leaves.

Dhokla, a steamed savory cake, is a dish from the western Indian state of Gujarat. Its soft, spongy texture and tangy flavor make it a favorite breakfast item, snack, or even a light meal across the country.

Dhokla in shape resembles to cake so to think differently it can also be called as sweet and sour cake in English for fun .

The difference between dhokla and khaman

Outside Gujarat, dhokla is popularly known as khaman dhokla, although they are two different dishes.

- Add in curry leaves, coriander leaves and green chillies and saute for a min. - Add in the dhokla chunks, sugar, salt if needed and mix it well. And you are ready to serve. This was done to make the dhoklas little moist.

When this baking powder is added with water, then sodium hydrogencarbonate ( N a H C O 3 ) reacts with tartaric acid to evolve carbon dioxide gas. This C O 2 gas causes the cake to rise and become soft and spongy.

There are many reasons that your dhokla not perfectly risen and fluffy. There are not properly steaming,not right consistency of the batter ,and in your ingredients like ENO ,beaking soda not right quantity.

Water content in the dhoklas is due to the presence of sugar syrup and lemon juice. After seasoning mustard seeds,sesame seeds,slit green chillies and curry leaves heat is turned off. Sugar and lemon juice is mixed with water and added over the seasoning.